Determination of Organic Acids in Apple Fruits by HPLC

doi:10.7506/spkx1002-6630-201202050

Abstract

Abstract: Objective: To establish a method for determining organic acids in apple fruits by high performance liquid chromatography (HPLC). Methods: Organic acids were extracted from apple fruits by ultrasonic-assisted water extraction. An IC PAKTM ION Exclusion (Waters, WAT010290) column was used to separate organic acids. The mobile phase was 0.01 mol/L H2SO4 with a flow rate of 0.5 mL/min. The column temperature and UV detection wavelength were set as 50 ℃ and 210 nm, respectively. Results: Under chosen experimental conditions, six organic acids could be successfully separated. All the calibration curves for these organic acids displayed a good linear relationship with correlation coefficients above 0.9998 and precision RSDs of 0.10%－1.59% (n = 5) and repeatability RSDs of 1.79%－4.26% (n = 5). The recovery rates of six organic acids were in the range of 91.05%－105.18%. Conclusion: The method is convenient, rapid, accurate and applicable to determine organic acids in apple fruits.

Key words: apple, high performance liquid chromatography (HPLC), organic acid

CLC Number:

S661.1

GUO Yan, LIANG Jun, LI Min-min, ZHAO Zheng-yang. Determination of Organic Acids in Apple Fruits by HPLC[J]. FOOD SCIENCE, 2012, 33(2): 227-230.

[1]	WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling. Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples [J]. FOOD SCIENCE, 2021, 42(9): 177-183.
[2]	XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei. Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy [J]. FOOD SCIENCE, 2021, 42(9): 192-198.
[3]	YUAN Shuai, LU Dingqiang, PANG Guangchang. Anabolic and Catabolic Flux Analysis of ‘Indian Green’ Apples and Optimization of Storage Temperature [J]. FOOD SCIENCE, 2021, 42(7): 214-219.
[4]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[5]	DUAN Yunfei, WU Guangbin, YE Hong, CHEN Zhaohua, ZHANG Shen, CHEN Fahe. Simultaneous Determination of Seven Organic Acids in Wax Apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) Fruit during Postharvest Storage by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 175-180.
[6]	PENG Hui, GONG Di, WEI Yanan, YANG Qian, ZONG Yuanyuan, Dov PRUSKY, Edward SIONOV, BI Yang. Effects of Penicillium expansum Infection on Membrane Phospholipid Metabolism of Apple Fruit [J]. FOOD SCIENCE, 2021, 42(3): 211-218.
[7]	DU Qianqian, YI Jianyong, BI Jinfeng, MA Youchuan, ZHAO Yuanyuan. Effect of Pectin on the Texture and Hygroscopic Properties of Freeze-Dried Reconstituted Apple Cubes [J]. FOOD SCIENCE, 2021, 42(24): 54-60.
[8]	WU Kai, QIN Yeyou, JIANG Liwen, ZHOU Hui, DENG Fangming, LI Pao, WANG Rongrong. Analysis of Flavor Substances in Pickled Peppers (Capsicum annuum L. cv. Yanhong) with Different Salt Contents [J]. FOOD SCIENCE, 2021, 42(24): 175-182.
[9]	YANG Jun, LUO Xin, LIANG Rongrong, ZHU Lixian, HAN Mingshan, YANG Xiaoyin, ZHANG Yimin. Progress in Research on Molecular Mechanisms of Decontamination Technologies Applied in Critical Control Points for the Microbiological Safety of Chilled Meat [J]. FOOD SCIENCE, 2021, 42(21): 235-245.
[10]	YANG Yang, WANG Bing, SHI Yanguo, GUAN Huanan, BIAN Xin, CHEN Fenglian, LIU Linlin, LIU Ying, ZHANG Na. Analysis of the Formation Pathway of Flavor Substances in Tofu Coagulated with Fermented Tofu Whey during Ripening [J]. FOOD SCIENCE, 2021, 42(20): 152-159.
[11]	ZHANG Wenle, YUE Tianli, ZHOU Jiajia, ZHU Xuan, WANG Ying. Inactivation of Zygosaccharomyces rouxii in Apple Juice by Surface Discharge Plasma [J]. FOOD SCIENCE, 2021, 42(19): 164-169.
[12]	QI Yingwei, LIU Xuanshuo, DING Yuduan, JIANG Yonghua, ZHANG Yujie, LIU Jia, JIANG Zitao, REN Xiaolin. Effect of Abscisic Acid Treatment on Apple Fruit Ripening and Expression of Genes Related to Ethylene Biosynthesis and Ethylene Signal Transduction [J]. FOOD SCIENCE, 2021, 42(17): 225-232.
[13]	LÜ Jingyi, DING Siyang, ZHANG Junhu, XU Dongle, SUN Mingyu, ZHANG Yingzhi, GE Yonghong, LI Jianrong. Comparison of Reactive Oxygen Species (ROS) Metabolism between ‘Golden Delicious’ and ‘Fuji’ Apple Fruit after Harvest [J]. FOOD SCIENCE, 2021, 42(15): 194-199.
[14]	WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan. Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue [J]. FOOD SCIENCE, 2021, 42(14): 170-179.
[15]	CHEN Jingxin, ZHANG Demei, LI Yongxin, LÜ Jingyi, ZHU Danshi, LI Jianrong, MI Hongbo, GE Yonghong. Progress toward Understanding the Effect of Low-Oxygen Storage on the Flavor of Postharvest Fruits [J]. FOOD SCIENCE, 2021, 42(13): 273-280.

Determination of Organic Acids in Apple Fruits by HPLC

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments